Sazerac

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The Sazerac is one of the oldest known cocktails.

The original Sazerac cocktail may have been named after a specific brand of cognac, Sazerac-du-Forge et fils. (Others suggest that the Sazerac cocktail is named after the Sazerac Coffee House in New Orleans, Louisiana, where the drink was first made in the 1850s.)

To make a Sazerac, mix 3-4 dashes of Peychaud's bitters (Angostura bitters is not an acceptable substitute, although some people will add a dash of Angostura to the Peychaud's) and 2 to 2.5 ounces of cognac or rye whiskey(the Original recipe calls for Rye). If you're a traditionalist, before adding ice to the mixing glass add a sugar cube and about a tablespoon of water, then the bitters, then muddle until the sugar is dissolved as much as possible. Or you can use simple syrup in place of sugar cubes for convenience and to avoid any undissolved sugar in your drink: Mix the bitters and cognac/rye, fill the glass 2/3 full with cracked ice, stir for thirty seconds, add one teaspoon of simple syrup; stir, strain and serve.

If cognac is unavailable, rye whisky makes a lovely original Sazerac. Bourbon is not recommended, as it changes the character of the drink, although there is a premixed, bottled Sazerac cocktail which, according to the label, is made with bourbon and brandy.

As for the serving glass, coat the inside of an Old Fashioned glass with a teaspoon or so of absinthe; swirl it around until the inside of the glass is coated and discard the excess. Strain the Sazerac mixture into the absinthe-coated glass. Garnish with lemon peel, making sure to twist it to express a drop or two of lemon oil onto the surface of the drink.

If you cannot use absinthe, which is unavailable officially in the United States of America, you can replace it with pastis or similar substitutes, such as Herbsaint.